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Risotto is a class of Italian rice dishes cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy. Risotto is normally a primo (first course), served on its own before the main course, but risotto alla milanese is often served together with ossobuco alla milanese.
Arroz con pollo (rice with chicken) is a traditional dish of Spain and Latin America, closely related to paella. In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo. There is some debate as to whether it originated in Spain or Puerto Rico. Many Puerto Ricans note that arroz con pollo cannot be made without beer and annatto oil and saffron is no substitute. Beer and annatto are rarely used in Spanish cooking and never in arroz con pollo there.